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Xochipilli's Enchilada Casserole

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“This is from a local Mexican restaurant. This is offered as a special after Thanksgiving and before Christmas.”

Ingredients Nutrition


  1. In a 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink (4 minutes). Stir in 1 cup enchilada sauce. Add salt to taste.
  2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.
  3. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level.
  4. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
  5. Bake in a 425 degree F oven until cheese is melted and casserole is hot in the center (18 to 20 minutes). Sprinkle with chopped cilantro.

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